Happy 265th birthday (well, on January 25th) to Robert Burns, and happy Burns Night to all my friends who celebrate! I’ve already posted my annual homage to Scotland’s bard, so let’s talk about the cocktail that bears his name. 

I chose the word “bears” carefully, because it turns out that this drink may not have been named after the famous poet, but after a cigar salesman who was a regular tippler at the old Waldorf-Astoria in Manhattan more than a century ago—or possibly after the brand of cigars he sold. As with almost all cocktails that have lasted that long, the origin story is murky and probably not even close to true. What matters is that the recipes survive because they are simply delicious. 

In any case, the Bobby Burns has become a traditional drink to accompany the poetry readings, singing, and haggis eating. The cocktail is a simple three-ingredient serve that can be adjusted to taste. The first published recipe appeared in Harry Craddock’s 1930 Savoy Cocktail Book, calling for equal portions of whisky and sweet vermouth with three dashes of Benedictine—almost a classic Rob Roy, which itself is just a Scotch riff on the Manhattan. 

But recipes are just a starting point, and there are lots of variations. Let’s look at the ingredients one by one.

The whisky: Traditionally, the Bobby Burns was made with a blended Scotch whisky, but I attribute that to the scarcity of single malt whiskies in the United States until late in the 20th century. I’ve come to favor making it with a peaty Islay Scotch (e.g., Laphroaig 10 Year, Ardbeg 10 Year, or Port Charlotte 10) which lends complexity and depth to the drink’s flavors. If you prefer to stick with a blended Scotch, Famous Grouse has always been my go-to, but see if you can get a bottle of Maclean’s Nose; it’s superb! (Okay, okay kids, just get this out of your system: “You won’t go wrong picking Maclean’s Nose.”)

The vermouth: A quality sweet vermouth with moderate intensity works best; my go-to for this is Dolin Rouge. After all, the Scots have had a close relationship with the French, going back centuries to when precursors of both nations were bitter enemies of whatever England looked like at the time. But mostly, Dolin Rouge is an excellent sweet vermouth that adds a touch of bitter to the drink without upstaging the whisky. 

The sweetener: While Harry Craddock’s recipe called for Benedictine, other luminaries since have recommended Drambuie Liqueur because it’s mostly Scotch whisky and heather honey. You know—Scotch with Scotch sauce, for Scots. After trying both ways, I go with Drambuie.

I’ve fiddled with the original recipe for a while, finding the simplistic “equal amounts of Scotch and vermouth” inadequate. Here’s my current favorite Bobby Burns; consider yourself licensed to find your own sweet spot.

BOBBY BURNS  (Marty’s Laphroaig recipe)
1½ oz Laphroaig 10 Year Islay Scotch Whisky
1 oz Dolin Rouge vermouth
¾ oz Drambuie Liqueur 

Combine the ingredients in a mixing glass with plenty of ice and stir 15-20 seconds. Strain into a chilled glass (this portion is perfect for a Nick & Nora). Express the oils from a twist of lemon zest over the drink and discard, or drop a curl of peel into the glass; serve the drink with a slice or cookie of shortbread.